This testimonial highlights a Veteran who recently enrolled and completed our Veterans Conservation Corps internship.
The Veterans Conservation Corps Program serves those who served by providing veterans with self-directed connections to the lands, waters, and communities in WA State. Learn more at: Veterans Conservation Corps Program | WDVA
From Chef to Teacher: My Life-Changing Internship with Grub Farm and the Veterans Conservation Corps
Excerpt from Ronald Minschwaner's program survey and testimonial
In 2020, economics forced me to sell my beloved restaurant, The Rising Star Café. Little did I know that this setback would lead me to a new chapter, one that would bring me back full circle to my roots in the food industry, but with a twist. I found myself exploring an internship with Grub Farm and the Veterans Conservation Corp (VCC), shifting my focus from running a restaurant to teaching and leadership. This opportunity came at just the right time as I longed for growth in these areas while still staying connected to my culinary passion.
The Grub Farm internship immediately appealed to me because of its mission to empower students and young adults with the skills they need to transition into the workforce. As someone with years of experience teaching in the restaurant industry, I knew that leadership isn’t about doing things "my way"—it’s about fostering collaboration and building strong, effective teams. Grub Farm’s approach to developing young talent through hands-on education was exactly what I was looking for, offering a chance to teach and lead in a non-restaurant setting while still holding onto my commitment to “farm to table” principles.
What I learned during my time at Grub was nothing short of transformative. The internship not only sharpened my teaching and leadership skills but also offered me the opportunity to make a real difference in the lives of others. Helping young adults learn the basics of cooking, guiding them through team-building exercises, and giving them the skills to succeed in the workforce has been a fulfilling and inspiring experience.
One of the most eye-opening experiences during my internship was participating in the VCC’s Beekeeper class. I gained a deeper understanding of the vital role bees play in our ecosystem and food supply. Here are just a few of the fascinating facts I learned about bees and honey:
- Honey never spoils and has natural healing properties.
- Bees are essential for pollination, responsible for one out of every three bites we eat.
- Honey can improve brain health, help with seasonal allergies, and even promote sleep.
But the most rewarding project I worked on at Grub Farm was the Raised Bed building initiative. This community service project is a reminder of the importance of growing our own food. It’s not just about feeding ourselves; it’s about nurturing the land, and the process itself is an act of love.
In July, I had the opportunity to share my culinary expertise by creating my signature Asian noodle bowls at the Summer Garden Festival. The response was incredible—I made nearly 50 bowls, each one filled with fresh, wholesome ingredients from the farm. It was a joy to connect with the community through food, and the success of the event reaffirmed my belief in the power of cooking to bring people together.
One of the most therapeutic tasks during my internship was weeding the farm. It may seem like a small task, but it was incredibly satisfying to clear an area of invasive weeds and make room for new growth. What amazed me even more, though, was the power of teamwork. Each Wednesday evening, I worked alongside a dedicated group of volunteers, and together, we made a huge impact on the farm. It was a reminder that, in farming (and in life), we accomplish much more when we work together.
Another highlight was working with the Grounded class, a group of young adults learning valuable work skills. I had the chance to teach them basic cooking techniques, such as knife skills, food safety, and kitchen etiquette. Although it wasn’t a perfect scenario, it was rewarding to share knowledge and support their growth while helping alleviate some of the staff’s workload. I hope that this will become a regular part of the program, as it was a great way to teach real-world skills to the next generation.
Finally, the harvest season at Grub was nothing short of exhilarating. After weeks of preparation and hard work, it was time to reap the fruits of our labor. The sense of accomplishment and joy was palpable as we harvested crops and prepped the land for future growth. Yet, as the season drew to a close, there was also a tinge of melancholy as I reflected on the fleeting nature of the harvest, knowing that it was time to clear the fields and begin preparing for the next chapter.
My time with Grub Farm and the VCC has been a life-changing experience. It has given me new perspectives on teaching, leadership, and the importance of community. I’ve gained a deeper appreciation for sustainable farming, the power of teamwork, and the joy of sharing food with others. If you’re looking for a meaningful way to give back to the community while growing personally and professionally, I highly recommend getting involved with Grub Farm and the VCC.